Chicken and Bacon Breakfast Burrito
Use up leftover chicken for this protein-packed flavourful breakfast that will keep you fueled for long!
Recipe by Tiffany Matthews
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Ingredients:
- 1 cup leftover cooked chicken, shredded or chopped
- 4 slices bacon, cooked and crumbled
- 4 eggs
- ½ cup cheese, grated
- 1 small avocado, sliced or mashed
- ½ cup salsa or chopped fresh tomatoes
- ¼ cup spring onions or chives, chopped
- 2 large flour tortillas
- Salt and pepper, to taste
- Hot sauce, to serve
- Optional Add-ins:
- Cooked hash browns or diced potatoes (½ cup)
- Spinach or sautéed peppers/onions
- A spoonful of sour cream or Greek yogurt
How To Make Chicken & Bacon Breakfast Burrito
- In a skillet over medium heat, cook bacon until crispy.
- Transfer to a paper towel-lined plate and crumble once cooled.
- Remove most of the grease, leaving about a teaspoon in the pan.
- In a bowl, whisk the eggs, plus a pinch of salt and pepper.
- Pour into the skillet and cook over low-medium heat, stirring gently until just set.
- Don’t overcook — you want them soft and fluffy.
- If your chicken is cold, toss it into the skillet for a minute or two after the eggs are done to warm it up, or microwave briefly.
- Warm the tortillas slightly in a dry pan or microwave (this makes them easier to fold). In the centre of each tortilla, layer scrambled eggs, chicken, bacon, cheese, avocado, salsa, spring onions and if you using hashbrown and spinach.
- Fold in the sides and roll tightly into a burrito.
- Toast seam-side down in a hot skillet for 1–2 minutes per side until golden and crispy.
- Slice in half, and serve with extra salsa, hot sauce, or sour cream on the side.